Every home cook should have a delicious and easy go-to cake recipe that she can always turn to when hosting a party or attending a potluck. This 7UP Pound Cake recipe is a classic favorite — with a crisp exterior and a soft, buttery crumb that’s dense (but not dry or crumbly)! The secret ingredient is the 7UP soda!
WHAT DOES 7UP DO FOR CAKE?
In this recipe, the 7UP soda serves a few different roles. As a leavening agent, it helps the cake rise and adds a little lemon-lime flavor. It also makes the batter moister.
HOW TO MAKE 7UP POUND CAKE FROM SCRATCH
This is just a quick rundown of the simple ingredients you’ll need to make an easy 7up cake from scratch (without shortening). As always, the printable recipe box at the bottom of the post includes precise measurements and detailed cooking instructions.
INGREDIENTS :
Butter: To add flavor, use salted butter. Allow it to soften at room temperature so that it can blend smoothly with the sugar.
Sugar: for the perfect amount of sweetness
Eggs: provide structure to the cake
All-purpose flour: the cake batter’s foundation
Lemon zest: for that traditional lemon flavor Take care to only scrape off the lemon peel’s outermost layer. The white pith beneath has a bitter taste, so stay away from it!
7UP soda: the special ingredient responsible for this case’s light, tender, and flavorful texture!
Powdered sugar and lemon juice: for the top glaze
THE SECRET TO A MOIST POUND CAKE
Here are a few helpful hints for making a moist 7UP pound cake every time!
- Room temperature ingredients: Starting with room temperature ingredients makes creaming the butter, sugar, and eggs easier. This ensures that your cake has maximum volume and lift.
- Real butter: For the proper fat content and texture, always use real butter (not margarine or other substitutes).
- Store at room temperature: The pound cake will keep for 4-5 days at room temperature if tightly wrapped. It actually improves with time! While refrigeration will extend the cake’s shelf life, it will also change the texture.
Directions:
- Recipe for 7up pound cake from scratch :
This simple pound cake recipe can be made by anyone, regardless of the baking experience.
- In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. This could take anywhere from 12 to 20 minutes, so be patient and scrape the sides of the bowl every now and then.
- Add the eggs one at a time, then the flour and lemon zest gradually.
- Pour the batter into the prepared pan after folding in the 7-up soda.
HOW TO MAKE 7UP POUND CAKE GLAZE
Some 7UP cake recipes also use 7UP soda in the glaze. I like a simple lemon glaze that is made of powdered sugar and lemon juice. You can start with 1 tablespoon of lemon juice and add more as needed to thin the glaze. The glaze should be thin enough to drizzle over the cake, but not so runny that it spills all over the place when you eat it. To make the glaze thicker, add more powdered sugar. You can’t mess it up!
Keeping Your Pound Cake Fresh
The longer this cake sits, the more delicious it becomes! You’d think that pound cake would become dry and crumbly after a few days, but if stored properly, it can last for days.
The most important thing to remember when storing a pound cake is to keep it tightly wrapped in plastic and at room temperature. The cake will stay fresh, soft, and moist for up to a week if tightly wrapped.
If you want to keep the cake for a longer period of time, cut it into individual slices, wrap each tightly in plastic wrap, and freeze the slices in a zip-top bag. The cake will stay fresh in the freezer for months!
Allow the cake to thaw in the fridge or unwrap it and microwave on low power for about 15 to 20 seconds when you want a piece. And Yes! On-demand pound cake!
How to make a 7UP pound cake from scratch
Ingredients
CAKE:
- 3 cups (360 grams) all-purpose flour
- 3 cups white sugar
- ¾ lb. (3 sticks) salted butter, at room temperature
- 5 eggs, at room temperature
- ¾ cup 7UP soda
- 2 tablespoons lemon zest (from about 2 lemons)
GLAZE:
- 1 tablespoon lemon juice (or more, as needed)
- ⅔ cup powdered sugar
Instructions
- Heat the oven to 325°F.
- Cream together the butter and sugar in the bowl of a stand mixer until light and fluffy (about 12-13 minutes). Add the eggs one at a time, beating after each addition. Mix in the flour and lemon zest gradually until everything is combined. Fold in the 7-Up.
- Pour the batter into a well-greased Bundt cake pan.
- Bake for 70-80 minutes in the oven (or until a toothpick inserted in the center comes out clean). Allow cooling in the pan for about 15-20 minutes before transferring to a wire rack to cool completely.
- Once the cake has cooled, whisk the powdered sugar and lemon juice together until smooth. Add additional lemon juice, 1 teaspoon at a time, until the glaze reaches a consistency suitable for drizzling over the cake. If the glaze is too thin, add a pinch of powdered sugar until the desired consistency is reached. Drizzle glaze over the top of the cake.